1. Submitted to: Dr.R.S. Singh
Submitted by: Sukhdeep Kaur
Msc.BT 3rd Sem
19011023
Food Regulations:Brief
account on various
organizations
2. FOOD REGULATION
• In all countries food is governed by a complexity of laws and regulations
which set out the government’s requirements to be met by food chain
operators to ensure the food is safe and of adequate quality
• “Food law” is used to apply to legislation which regulates the production,
trade and handling of food and hence covers the regulation of food control,
food safety and relevant aspects of food trade
3.
4. FOOD SAFETY AND STANDARDS
ACT,2006
• This is a Act to consolidate the laws relating to food and to establish the
Food Safety and Standards Authority of India for laying down science based
standards for articles of food and to regulate their manufacture , storage
distribution, sale and import to ensure availability of safe and wholesome
food for human consumption and for matters connected therewith .
5. FOOD LAWS integrated by this act
This act consolidate various acts related to food which are:
• Prevention of Food Adulteration Act ,1954
• Fruit Products Order,1955
• Meat Food Products Order,1973
• Vegetable Oil Products (Control)Order ,1947
• Edible Oils Packaging (Regulation) Order,1998
• Solvent Extracted Oil, De-Oiled Meal and Edible Flour (Control) Order,1967
• Milk and Milk Products Order,1992
• Any Other Order Under Essential Commodities Act,1995 relating to food
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11. FOOD AND AGRICULTURE
ORGANIZATION
• Food and Agriculture organization is a specialized agency of the United
Nations , established in October 1945, that leads international efforts to
defeat hunger
• It acts as a source of knowledge and information and thus helps the
developing countries to modernize and improve agriculture (including
livestock practices) , forestry and fishery
• It ensures good nutrition and food security for all.
12. FAO’s objective
1) To help eliminate hunger, food insecurity and malnutrition
2) Make agriculture, forestry and fisheries more productive and sustainable
3) To reduce rural poverty
4) Enable inclusive and efficient agricultural and food systems
5) Increase the resilience of livelihoods to threats and crises
13. FAO‘s DEPARTMENTS
• FAO is composed of 8 departments
1)AGRICULTURE AND CONSUMER PROTECTION DEPARTMENT:
It includes animal protection and health division, joint FAO /IAEA division,
nutrition and consumer protection division, plant protection and protection division,
rural infrastructure and agro-industries division
2)ECONOMIC AND SOCIAL DEVELOPMENT DEPARTMENT:
It includes agricultural development economics division, statistics division, trade and
markets division
14. 3) FISHERIES AND AQUACULTURE DEPARTMENT :
It includes Fisheries and Aquaculture Economics and Policy Division, Fish
Products and Industry Division, Fisheries and Aquaculture Management
Division
4) FORESTRY DEPARTMENT:
It includes Forestry Economics and Policy Division, Forest Products and
Industry Division , Forest Management Division
5) DEPARTMENT OF HUMAN, FINANCIAL AND PHYSICAL
RESOURCES:
It includes Finance Division, Human Resources Management Division,
Administrative Services Division
15. 6) KNOWLEDGE AND COMMUNICATION DEPARTMENT:
It includes Knowledge Exchange and Capacity Building Division, Conference,
Council and Protocol Affairs Division
7)NATURAL RESOURCES MANAGEMENT AND ENCOURAGEMENT
DEPARTMENT:
It includes Environment , climate change and Bioenergy Division, Land and
Water Division, Research and Extention Division
8) TECHNICAL CO-OPERATION DEPARTMENT:
It involves Policy Assistance and Resources Mobilization Division, Emergency
Operations and Rehabilitation Division, Technical co-operation Programme
16. STRUCTURE OF FAO
• FAO Is composed of 197 number states.
• It is governed by a biennial conference representing each member country
and the European Union, which elects a 49 member executive council
• The Conference also elects the Director General
• The Director General , currently Qu Dongyu of China, serves as the chief
administrative officer
17. FAO’ function
FAO’s activities comprise 4 main areas
1)PUTTING INFORMATION WITHIN REACH:
It serves as a knowledge network. It uses Staff’s expertise to collect analyze
Data that aid develop
2) SHARING POLICY EXPERTISE:
It leads its experience to member countries in dividing Agricultural Policy ,
Supporting Planning.
18. 3) PROVIDING A MEETING PLACE FOR NATIONS:
It provides the Technical setting where Rich and Poor Countries come together
to build common understanding.
4) BRINGING KNOWLEDGE TO THE FIELD
It provides the Technical Assistance to the field projects to make sure that they
achieve their goals
19. FAO’s PROGRAMMES &
ACHIEVEMENTS
1) Codex Alimentarius:
It is also called food code. It contributes to the protection of public health and
fair practices in the food trade
2) The Technical Co-operation Programme:
To solve the problems in the agriculture, Fisheries and forestry sectors.
20. 3) FAO Statistics:
FAO STAT is an online database. It covers Statistics on Agriculture, nutrition,
Fisheries, forestry , food aid, land use and population
4) Telefood:
Money raised through telefood pays for small , sustainable projects that help small
scale farmers to produce more food for their families and communities.
5) Goodwill Ambassadors Programme:
The main purpose of the programme is to attract public and media attention to
end world hunger using the talents and influence of a number of celebrities
21.
22. FOOD AND DRUG
ADMINISTRATION
• FDA is an agency of the United States Department of health and human
services.
• It is responsible for regulating and supervising the safety of food , dietary
supplements, drugs , vaccines, biological medical products, blood products,
medical devices, radiation emitting devices and cosmetics .
• It has its headquarters at White Oak , Maryland
23. FDA CONDUCT GUIDELINES FOR?
• Manufacturing of sterile products
• Guidelines for Radiological health –MRI
• Maintainance of storage temperature conditions during transport
• Food , Seafood and Perishables
• Guidelines for clinical trials
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25. FDA – ORGANIZATIONS
• The Office of the Commissioner(OC)
• The Center for Drug Evaluation and Research (CDER)
• The Center for Biologics Evaluation and Research (CBER)
• The Center for Food Safety and Applied Nutrition (CFSAN)
• The Center for Devices and Radiological Health(CDRH)
• The Center for Vertinary Medicine(CVM)
• The National Center for Toxicological Research (NCTR)
• The Office of Regulatory Affairs (ORA)
26. WHAT DOES FDA REGULATES?
• Foods , except for most meat and poultry products, which are regulated by the U.S Department of Agriculture
• Food additives
• Infant formulas, Dietary supplements
• Human drugs
• vaccines , blood products and other biological products
• Medical devices from simple items like tongue depressers to complex technologies such as heart pacemakers
• Electronic products that give off radiations such as microwave ovens and X Ray equipment
• Cosmetics
• Food , drugs and devices used in pets, farm animals and other animals
• Tobacco products
27. MAINTAINING OF FDA
• The FDA consists of employees drawn from a wealth of sci and public
health professionals.
• Biologists, Physicians , chemists, biomedical engineers, toxociologists,
pharmacologists and specialists in the public health educations and
communications
28. FDA INSPECTION
• FDA conducts several types of inspections to help , protect consumers from
unsafe products
• Pre approval Inspection after a company submits an application to FDA to
market a new product
• Routine inspection of a regulated facility
• For cause inspection to investigate a specific problem that had come to
FDA’s attention
29. • FDA inspects manufacturers or processors of FDA regulated products to
verify that they comply with relevant regulations
Inspection include:
• Vaccine and drug manufacturers
• Blood banks
• Food processing facilities Dairy farms animal feed processes
• Facilities that conduct studies in people (clinical trials)
• Laboratories that conduct studies in animals or micro organisms when these
studies are used to apply for FDA approval of a medical product
30.
31. AGMARK
• It is a ‘Quality Certification Mark’ employed on agricultural products in
India, assuring that they conform to a set of standards approved by the
Directorate of Marketing and Inspection , an agency of the Government of
India.
• Under this act grade standards are prescribed for Agricultural commodities.
These standards are known as Agmark standards.
32. OBJECTIVES OF AGMARK
• Promotion of grading and standardization of Agricultural and allied
commodities under Agricultural produce ( grading and marking )Act ,1937
• Products available under AGMARK are Pulses , Whole spices and ground
spices , vegetable oils, wheat products, milk products.
• Other products such as Honey , Rice , Besan(Gram flour)
33. SALIENT FEATURES
• Quality Standards for Agricultural commodities are framed based on their
intrinsic quality
• Certification of Agricultural commodities is carried out for the benefit of
producer/manufacturer and consumer
• Standards are being harmonized with international standards World Trade ,
keeping in view the WTO requirements
34. • Certification of adulteration prone commodities viz Butter, Ghee , Vegetable
oils, Ground spices , Honey , Wheat flour etc.is very popular.
• Blended edible vegetable oils and fat spread are compulsorily req. to be
certified under Agmark
ELIGIBILITY
• Parties desirous to grade their commodities under Agmark have to obtain
Certificate of Authorization.
• they should have adequate infrastructure and access to an approved
laboratory for the determination of quality and safety factors
35. PURPOSES OF AGMARK
• Protects the producer from exploitation
• Describes the quality of commodities
• Ensures quality to consumers
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37. HACCP
• Hazard Analysis and Critical Control Points is a systemic approach to
identify, evaluate and control food safety hazards that are caused by
biological, chemical or physical agents. These agents can cause illness if not
controlled.
38. OBJECTIVES
1) To ensure that the food served to the guest is safe for human consumption
2) Awareness to food handling techniques
3) Understanding the faults and taking corrective action
4) Prevention of foodborne illness
5) This method also has other benefits of maintaining food quality and managing food cost
6) Protection of Reputation
39. HOW HACCP WORKS
5 Preliminary Steps
• Assemble HACCP team
• Describe product(s) and processes
• Identify intended use
• Construct flow diagram
• On-site verification of flow diagram
40. 1) Assemble HACCP Team:
The HACCP team should be multidisciplinary in nature . It includes supply
chain department , production, engineering, quality of all departments to have
a better ideas
2) Product Description:
Full Description of of the food product include information on what it
contains.
How it is made or prepared, stored abd distributed
3) Identify intended use:
The intended use should be based on the expected uses of the product by the
end user or consumer
41. 4) Process Flow Chart:
The flow diagram describes the process and shows the raw materials, processing
steps , packaging, storage and distribution stages. Includes the information need
for hazard analysis such as information on micro organisms that may be
associated with the product. Do they form spores or toxins? What is their
potential for survival and growth?
5) On Site Verification
Check the flow diagram and compare the actual processes being carried out with
the flow diagram
42. QUALITIES OF HACCP SYSTEM
HACCP is
SYSTEMATIC- All the potential hazards are identified before there is a
problem
EFFICIENT- It concentrates the control effort at the stages where the risk is
potentially the highest
ON THE SPOT- The processes can be controlled immediately by the food
business
43. 7 PRINCIPLES OF HACCP
1)Conduct Hazard Analysis:
• Identify the hazards that affects the processes
• Identify the steps that hazards likely to occur
• Decide which hazards are significant
• Determine the measures necessary to control the hazards
2) Determine the Critical Control Points(CCP)
• Identify the Critical Control Point (CCP)at the steps or at which Control is essential
to prevent or eliminate a hazard or to reduce it to acceptable levels.
44. 3) Establish Critical Limits:
A Critical limit is a maximum or minimum value to which a biological,
chemical or physical limit must be controlled at a CCP
4) Critical Control Point Monitoring:
A planned series of observations or measurements need to be taken to assess
whether a CCP is within critical limits
5) Corrective actions:
C procedures to be followed when a hazard is identified. The aim is to correct
and eliminate the cause of the hazards. Corrective actions Establishes ccp
under control
45. 6) Verification Procedures:
These are those activities, that verify the HACCP plan and show the system is operating
acc.to plan. This is usually completed annually or when a system fails or there is a
significant change in the product or process.
7) Documentation:
Documentation and record keeping help to demonstrate the effective implementation of
the principles of HACCP
• HACCP Records include:
1) HACCP plan and support documentation used in developing the plan
2) Records of CCP monitoring
3) Records of corrective actions
4) Records of verification activities
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47. CODEX ALIMENTARIUS
• It is a collection of internationally recognized standards, codes of practice, guidelines and other
recommendations relating to foods , food production and food safety
• It ensures that products complying with Codex standards can be sold on the international market without
compromising health or interests of consumers
• Codex standards ensure product is safe internationally
• The codex alimentarius standards cover all basic food types , raw , semi-processed and processed ,that are
intended for distribution to the customers
48. OBJECTIVES
1) To protect the health of consumers
2) To ensure fair practices in the food trade
3) To co-ordinate all work regarding food standards
4) To determine the priorities
5) To initiate the preparation of standards
6) To publish the standards
49. SCOPE
• The codex alimentarius covers all foods, whether processed, semi processed
or raw
• In addition to Standards for specific foods, the codex alimentarius contains
general standards covering matters such as food labeling, food hygiene, food
additives and pesticide residues and procedures for assessing the safety of
foods , derived from modern Biotechnology
• Contains guidelines for the management of official i.e. governmental import
and export inspection and certification system for foods
50. PROCEDURAL MANUALS
• A “format” for codex Community standards and their content is provided in the Procedural Manual of the
Codex Alimentarius.
• It includes the following categories of information :
• Scope- including the name of the standard
• Description, essential composition and quality factors defining the minimum standard for the food
• Food additives – Only those cleared by PAO and WHO may be used
• Hygiene and weights and measures
• Labeling in accordance with codex general standard for the labeling of pre packaged foods
• Methods of analysis and Sampling
51. CODEX LEGAL TOOLS
1) Codex Standards:
• Prescribed format standard must include:Name, Scope, Description, essential
composition and quality factors, food additives, labeling and methods of
analysis and sampling
52. • 2)Codes of Practices
• Advisory text issued to all members
• It is designed to assist members in achieving purposes of codex.
• Individual members decide how to use code
• Typically describe “hygiene” requirements-”Adequate/Acceptable”
53. • 3Guidelines and Recommendations
• Basic tool used to help member nations in elaboration of their standards to
conform to codex
• Not binding but accepted worldwide
• Very useful to developing countries
• Ex “Code of Ethics for International Trade in Food”
54. FOOD LABELING UNDER THE
CODEX
• General standards for the labeling of Pre packaged foods include:
• Name of the food
• List of ingredients (in descending order)
• Net content and drained weight
• Name and address of manufacturer
• Country of origin
• Date marking and storage instructions
• Instructions for use
